Asian Slaw With Ponzu Dressing Recipes

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

Steps:

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
• Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Steps:

• In a medium bowl, whisk together canola oil, vinegar, carrots, lime juice, soy sauce, ginger, and sugar; set dressing aside.
• Place both cabbages, chiles, snap peas, and cilantro in a large bowl; toss to combine. Add dressing and toss to coat. Season with salt and pepper and serve.

Steps:

• In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Steps:

• Combine the first 8 ingredients (vinegar through white pepper) in a jar with a tight fitting lid or cruet that holds at least 8 oz.
• Shake until sugar is dissolved.
• Add mayonnaise and milk and shake until completely combined. Taste and adjust seasonings as needed.
• In a large bowl, combine coleslaw mix, green onions, snow peas, radishes, and cucumbers. (note: do not add almonds until just before serving).
• Pour desired amount of Asian coleslaw dressing over cabbage mix and stir gently to combine.
• Cover and refrigerate for 1 hour or more. Optional: Sprinkle almonds on just before serving to help keep them crisp.

Steps:

• Combine coleslaw mix, edamame, red pepper, green onions, cilantro, and black sesame seeds in a bowl.
• Whisk mayonnaise, honey, vinegar, ponzu, lime juice, ginger, garlic, and white pepper together to make dressing. Pour over coleslaw mixture; mix well.
• Serve immediately for crunchy coleslaw, or refrigerate for a few hours before serving.

Steps:

• Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
• When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
• Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.
• Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)